Crunchy Praline :
- 140g of praline with 70% dried fruit (see recipe HERE)
- 20g of crushed gavottes
Hazelnut Streusel :
- 50g semi-salted butter
- 50g of roasted hazelnut powder
- 50g of sugar
- 50g of flour
Praline cream :
- 250ml of semi-skimmed milk
- 50g of soft butter
- 70g of sugar
- 50g of egg yolk
30g of cream powder
- 190g of praline paste (recipe HERE)
- 90g of soft butter
- 1 sheet of gelatin
Rock Icing :
- 400g of dark chocolate
- 120g of neutral oil
- 120g of praline powder
Prepare at least 500g of praline as indicated in my recipe HERE, but with 70% dried fruit (half almonds and half hazelnuts) and 30% sugar. This gives you 175g of hazelnuts, 175g of almonds and 150g of sugar. Mix the whole into a coarse powder and take 120g of this praline for the rock icing. Continue to grind the rest into praline paste.
Put 140g of praline paste and 20g of crushed gavottes in a bowl and mix well.
Pour the cream into a dish and cover with cling film, then place in a cool place.
Meanwhile, prepare the streusel dough. Place all ingredients in the food processor.
Mix with the sheet until you have a dough that is just starting to clump together.
And here is the result!
Pack the dough very lightly with the back of the spoon.
I deliberately put in the proportions, a little more dough. Feel free to make extra discs of dough in case the dough breaks.
Add the praline powder.
Mix well and let cool to 30°C before using. Stir occasionally until this temperature is reached.
Here is the completely frozen cream. Turn out gently.
Push the cream with a fork through the bottom. Dip it in the rock icing.
And There you go !
The glaze will set in seconds. It should be between 28 and 32°C, because above this temperature it may melt the frozen cream and below this temperature it may be too pasty.
With a spatula or knife, place on a streusel cake.
I put a pcshit of edible gold powder for the little final effect!